I wanted to make mini chocolatey-PB desserts so I set off to make a yummy layered cheesecake. I’m not sure if this is more for the PB lover or the chocolate lover. If you are either, this is definitely a winner! I learned a few lessons while making this dessert I thought were worth sharing…

Lesson #1 – When Life Hands You Lemons…

When life hands you lemons, make lemonade. When life hands you Oreos, make pie crust! Well life didn’t really hand me lemons, or Oreos, but I did learn that Oreos can be used in place of chocolate pie crust! The easiest way to make the crust on this dessert is to make it as a single pie and buy the premade chocolate pie crust. This is definitely the easy route but it’s guaranteed goodness. The second best would be chocolate graham crackers. If this isn’t an option either, Oreos are a perfect substitution!!

Mix ingredients and scoop a small bit into the bottom on mini cupcake tins, lined with paper liners. Mash the crust mixture down until it’s firm. Step 1 done! Bonus: chances are you will have leftovers for the Oreos so when life hands you Oreos… grab a glass of almond milk! 🙂

There are 2 parts to the filling – a chocolate layer and a peanut butter layer.

I overestimated the size of the bowl and underestimated the amount of the filling on this one.

In a bowl, beat 1 package of cream cheese until smooth. Add peanut butter and 1/4 cup sugar. Now fold in 1 lightly beaten egg. Set aside. Baker’s note: this is so so yummy! I try not to eat batter because of that whole raw-egg-get-sick thing, but sometimes I just can’t help but get a bite. 🙂

For the chocolate layer, melt the morsels in the microwave carefully. Add 1 package of cream cheese and stir. Mix in milk and vanilla. Fold in 2 lightly beaten eggs.

I ended up with two super small bowls and not a whole lot of room to do anything. Slowing and carefully, the mixtures were complete but not without some spills.

I’m a fan of chocolate-peanut butter-chocolate layers. If using a single pie, this is the perfect order. However, in these mini cups, I ended up running out of chocolate and overflowing with crust. Taste did not sacrifice here though!!

The right way: cover the bottom with half of the chocolate mixture. Divide the PB mixture evenly among the cups. Layer the remaining chocolate on top.

For the single pie – bake for 45 minutes at 350 degrees. For these mini cakes – bake for about 15-20 minutes.

The outer edges will be dry looking but the center will look darker and wet. Cool on a wire rack and then chill for at least 4 hours. Top with whipped cream before serving! <— Taste > Looks(always)

About Me:

Hi! I'm Cassie! I'm a food & wine enthusiast with a passion for experimenting with new recipes. I love running and biking, traveling, my family and my rescue dog, Emmie, and goldendoodle, Oliver. I'm a CPA so naturally, I find number crunching fun. Live adventurously, love passionately and never stop laughing.

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Colorado!!

VacationMarch 28th, 2017

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